Roquefort, Walnut and Chicory Salad

Roquefort, Walnut and Chicory Salad recipe

We are, notoriously, a household of salad avoiders. I love a salad, no one else does. The only way I can get anyone to join in is by adding all sorts of delicious odds and sods. This Roquefort, Walnut and Chicory Salad was the star of the show during one of the many meals we enjoyed in Ibiza last week, and now we can enjoy it at home too, minus the sunshine and sangria.

This, in the words of the M&S ad, is no ordinary salad. The bitter chicory is best friends with the creamy, salty roquefort. The toasted walnuts add crunch and go so well with a handful of dried cranberries or sour dried cherries. No work needed in this salad; the only tiny bit of effort needed is to toast the walnuts and fashion a dressing. The latter could easily be bought or just consist of a drizzle of oil and balsamic vinegar, so don’t panic if you don’t love making salad dressings. This is plenty of salad serving 4 as a first course or a side, or a bloody great big lunch for two *easily devoured*.

Not only does this look a treat, it tastes bloody delicious too. As always, enjoy in the garden with a glass of rose, or if the English summer persists, indoors with a cardigan.

Colourful and elegant little selection of goodies for this salad. I made my dressing in advance, and it’s a simple one, using rice vinegar for a change, and it’s delicious. The nuts and cheese are plentiful, encouraging my family to eat it.

Start by making or buying your dressing, either is fine by me. Next, take a small frying pan and gently toast your walnuts. Do this over a medium heat, keep them moving, you want them just golden, this isn’t the time for burnt nuts.

Pop your nuts to one side *oh come on* until you’re ready to assemble the salad.

When that time comes, take a lovely platter or bowl and line the edge with the washed chicory leaves.

Fill in the middle with rocket, romaine or the leaves of your choice then lightly drizzle over some salad dressing.

Artfully scatter over the toasted walnuts and dried cranberries or cherries.

Finally crumble over the salty, creamy roquefort cheese.

Drizzle on a bit more dressing, add salt and pepper to taste then serve, in generous bowlfuls, savouring every mouthful.

This is the salad haters salad; salty, creamy, crunchy, sour, bitter, just add some sunshine.

Lucy x

Roquefort, Walnut and Chicory Salad recipe

Serves 4 as a light lunch, side or first course

You will just need a salad bowl or serving platter

2 heads of chicory, mine was red

Mixed salad leaves, a couple of big handfuls will be enough, I used rocket and Romaine

75g walnuts, broken into halves

60g dried cranberries or sour cherries

125g roquefort cheese, crumbled

Salad dressing of your choice, mine was as follows:

100ml light olive oil, or half olive oil, half vegetable oil

30ml rice vinegar

1 teaspoon Dijon mustard

A pinch sugar and salt and pepper, to taste

Make or buy the dressing of your choice. For mine, add the oil, vinegar, Dijon and sugar to a jar, put the lid on and shake until well combined. Taste, adding salt and pepper, as needed.

Heat a small frying pan over a low flame, then add the walnuts. Gently toast until just turning golden, keeping them moving all the time, there’s nothing more unpleasant than a burnt walnut. Turn off the heat and allow to cool.

When you’re ready to assemble your salad, wash your chicory and cut off the ends. Arrange the leaves around the outside of the bowl or platter then fill the middle with the leaves of your choice. Drizzle over a little of your salad dressing, then artistically scatter over the toasted walnuts and dried cranberries or cherries. Top the salad with your crumbled roquefort then add a touch more dressing. Season with salt and pepper, then serve, with extra salad dressing on the side.